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Deviled Eggs

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Is a party a party without Deviled Eggs?  This easy-to-make recipe is sure to impress your family and friends.

Ingredients

Scale
  • 6 large or extra-large eggs
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon Dejon mustard
  • 2 teaspoons sweet pickle relish (or, to taste)
  • 1/4 teaspoon cayenne pepper (or, to taste)
  • salt and pepper (to taste)
  • paprika
  • 2 green onions, sliced

Equipment:

  • medium saucepan
  • sharp knife
  • large zip-loc bag
  • serving tray

Instructions

  1. Fill a medium saucepan with 3 inches of water, add 1 tablespoon salt, turn the heat to high and bring to a boil.
  2. Using a slotted spoon, add the eggs to the water.  Immediately lower heat to medium-high.  Cook for 12 minutes.
  3. Remove from heat.  Carefully drain hot water into the sink.  Place the eggs into ice water for 10 minutes, then peel the eggs under cool running water.
  4. Halve the eggs lengthwise.  Carefully remove the yolks and place them into a mixing bowl.
  5. Using a fork, mash the yolks into fine crumble.  Add the mayonnaise, Dejon mustard, sweet pickle relish, and cayenne pepper, and stir to combine.  Add salt and pepper to taste.
  6. Place the filling into a zip-loc bag, and cut 1/4 off a lower corner.  Use the bag to pipe approximately 1 1/2 teaspoons of filling into each egg white.
  7. Sprinkle with paprika and garnish with sliced green onion.
  8. Serve immediately.

Find it online: https://foodienoise.com/irresistible-deviled-eggs/